Grilled Trout with Lemon and Fennel Fronds

Fresh whole trout are stuffed with lemon slices and fennel fronds before a quick turn on the grill, yielding the flakiest, most flavorful fish.Kyle Johnson

When grilling whole fish, the key to crisp skin that releases easily is a clean and well-oiled grate and plenty of heat—you shouldn’t be able to hold your hand over the grate for longer than 5 seconds. You can forgo the skewers if you choose, or tie the fish with soaked twine, but securing the sides will help when it’s time to flip the fish.